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Banana Split Brownie Pizza

I made this extra special dessert for my kids one night and they still say it is their favorite. The topping makes the brownies amazing and they disappear so fast.—Lisa Hughes, Angelton, Texas

12 ServingsPrep: 25 min. + chilling Bake: 20 min. + cooling

Ingredients

3/4 cup shortening, melted
1/4 cup butter, melted
3/4 cup baking cocoa
2 cups sugar
4 eggs, beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
TOPPING:
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
3/4 cup DOLE® Pineapple Tidbits in 100% Pineapple Juice with juice
1 medium ripe banana, sliced
1 to 2 cups fresh strawberries, halved
1/4 cup chopped pecans, toasted
1 ounce semisweet chocolate
1 tablespoon butter

Directions

In a large bowl, combine the shortening, butter and cocoa. Stir in
the sugar, eggs and vanilla. Combine the flour, baking powder and
salt; stir into egg mixture. Spread evenly over a well-greased
12-in. to 14-in. pizza pan. Bake at 350° for 20-25 minutes.

2 of 2

Banana Split Brownie Pizza (continued)

Directions (continued)

Cool.
In a bowl, beat cream cheese and sugar until smooth; spread over
brownie crust. Drain the pineapple, reserving juice; dip banana
slices in juice (then discard the juice).
Arrange bananas, pineapple and strawberries over cream cheese layer;
sprinkle with pecans. In a small saucepan over low heat, melt
chocolate and butter; drizzle over top of pizza. Chill for 1 hour.
Refrigerate any leftovers. Yield: 12 servings.

Editor's Note: Purchased caramel or strawberry sauce may be substituted for the chocolate topping.

Nutrition Facts: 1 serving (1 piece) equals 539 calories, 28 g fat (11 g saturated fat), 104 mg cholesterol, 258 mg sodium, 67 g carbohydrate, 2 g fiber, 7 g protein.